Mix the urad dal and fenugreek seeds with enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 to 5 hours.

Mix the parboiled rice and thick rice flakes, with enough water in a deep bowl and mix well. Cover and soak for 4 hours.

Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approximately 1 cup of water. Transfer the mixture into a bowl.

Wash and drain the parboiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approximately 1½ cups of water. Add this mixture to the urad dal- fenugreek seeds mixture, add the salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place overnight.

The mixture will get fermented and will rise up. Mix the batter slightly and pour spoon full of the batter into greased idli moulds. (Idli moulds are usually available in Indian grocery stores)

Steam in an idli steamer for 10 to 12 minutes or till they are cooked. Repeat the process for remaining batter.

Serve hot with sambhar or chutneys.

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You’re very welcome Sumith.. I keep meaning to email you but it’s been a busy time looking after Jen and my granddaughters so I’m really sorry I’ve not had the chance and hope all is going well with your arrangements…. xx

The cutest! Dear Sumith, unfortunately, I am not on Facebook or any other social media, so I won’t be able to join you there. I hope you are not planning to abandon this amazing blog that is so much admired!

Wow! my two little grandsons who live in Bangalore love having idli for breakfast, and if they saw this wonderfully designed plate of idli and chutney I’m not sure they would think they would be allowed to touch it, let alone eat it!! It is amazing. I shall forward this post to my daughter…but mornings are always such a rush in their busy house I can’t really see her taking the time to present like you have done!

Hi Herschelian, Thanks a lot. Nice to hear your grand kids live in bangalore. Idli is a great breakfast and healthy too. I am very glad you are forwarding this post to them. Hopefully they will love it😊

There is a highly poisonous mushroom called “Fliegenpilz” in my native German language which also features in so many beautiful german fairy stories and……most of them look like your Idli! 🙂 🙂 One of our favourite breakfast dishes here – just finished ours:). None left!!!! You should maybe start writing about your little boys antics on YOUR babysitting days – would be fun to read, I am certain.

Hi Carina, thanks for your time taking in reading my blog. I would love to see “Fliegenpilz” mushrooms. Will Google it. Learnt something new today😊. Me too love idlis, can eat them all long day. Oh, I will be writing on my little ones in my baby sitting days. It’s very funny we could laugh all long day. You too can share your funny incidents with your kids😅😂

Hi Alex, it’s a popular South Indian breakfast which goes great with chutneys and sambar, a vegetable curry made with a flavour of asefoiteda, an extremely pungent spice extracted from a plant of the giant fennel family. Thank you for your compliment.😊

Thank you Divya for these sweet words. Some times I found these tricks easy in feeding my little boys. There, on force your creativity generates. So hard is to feed them on a baby sitting day😂😄. I could write a novel on that😊